Best-Ever Potato Soup

6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 oz) chicken broth
1/2 cup chopped onion
1 tblsp dried parsley flakes
1/2 tsp. each celery seed, salt and pepper
3 tblsp all-purpose flour
3 cups milk
8 oz. process cheese (Velveeta,) cubed
2 green onions, thinly sliced, optional

In a large saucepan, cook bacon until crisp, drain. Add potatoes, broth, carrot, onion, parsley, celeryseed, saltandpepper. Coverand simmer until potatoes are tender, about 15minutes.

Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2minutes. Add cheese, stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.